Bubble and Squeak

From Delia Smith's Frugal Food, 1976.

It's funny, writes Delia, how some very humble dishes like this one can be very special simply because of their rarity - so here's to a comeback for good old Bubble and Squeak!

Bubble and Squeak, rare? In 1976? Delia obviously never ate at her local greasy spoon (downmarket cafe, translator's note). "Bubble" is alive and well and living in London.

1 lb potatoes, peeled
1 small cabbage
1 heaped tablespoon flour
1 oz flour
Salt and freshly milled black pepper
Some good beef dripping for frying

Put the potatoes on to cook in some salted boiling water, then half fill a medium-sized saucepan with some more salted water and bring it to the boil. Cut the cabbage into quarters, remove the hard stalk and shred the rest. Wash it thoroughly, then plunge it into the fast-boiling water, put a lid on and let it boil for about 6 minutes. Now pour it into a colander, put a plate (one that fits inside the colander( on top of the cabbage, place a weight on top and leave it to drain very thoroughly. When the potatoes are cooked, add some pepper and a knob of butter. Mash them, until smooth - don't add any milk, though, because you don't want them to be too soft. Now mix the well-drained cabbage into the potatoes, and when it is cool take tablespoons of the mixture and shape them into round cakes, which should then be dusted in the flour. Fry them in hot dripping to a good, crisp golden brown on both sides. Drain on kitchen paper and serve immediately.

You can use lard or vegetable oil for the frying, and use spinach, kale, sprouts or any leftover greens.